One of the most comforting aromas for me is the one of freshly baked bread emanating from the oven and filling the house with it’s sweet, yeasty perfumes. I live in Germany and have the most wonderful variety of fresh bread available from an abundance of several bakeries to choose from. I am spoilt for choice. The short distance I drive each day from home to work, which is about 4 kilometers, there are 6 bakeries, 2 of which offer organic bread and baked treats. Yes I am spoilt for choice.
Therefore, it won’t come as a surprise that I do not often bake bread at home. Currently all the bakeries have started to display their goods for Easter and it seems to me each one is trying to outdo the other with more extravagant pastries, cookies and breads. Often Soeren and I will stand in front of the glass counter and feel overwhelmed by the opulent offerings.
We drool, but somehow our cravings are not satisfied. We were craving something simpler with delicate flavors - not opulent but simple yet aromatic. On a lazy Sunday we decided to make our own Easter bread and in between homework, Monopoly and Soeren’s private guitar concert for me the dough was kneaded, had time to rise beautifully and bake to a perfect golden color.
We polished half of it on the same afternoon with a variety of preserves and fresh butter - more we did not need. It was breakfast in the middle of the day and we loved it.
On Saturday I’ll be off to Dubai and I am totally excited as I will be relaxing in the luxury of my parents affection and will indulge in them spoiling Soeren and me to bits. I am also really looking forward to holding the workshop at the Atlantis, The Palm on the 3rd and 4th and meeting all the participants, some of them coming from Egypt, Bahrain and Kuwait. My presentations are all ready and so are the exercises and assignments and I am filled with anticipation of meeting Sally, who has been awesome in organizing this event. She has also organized a fantastic blogger dinner on the 7th April and all those in the area, we’d love for you to join us. Quite a few have already signed up and if you would like to come over to Zaroob for some divine Lebanese food here is the Facebook event page where you can sign up.
In other exciting news: I am now a Banana Fusion cover girl ;o). Banana Fusion is a magazine from Canada, which brings both worlds of entertainment and food and the articles deal with photography, modeling and food. I really enjoyed the interview with them as the questions were not the usual type but went slightly deeper. You can read the interview here. Hope you enjoy it! For me the comment left by my dad on the interview just blew me away! Love you dad! Also thanks to Gabriel, the Director at Banana Fusion for putting this together.
This Easter wreath is based on the traditional Greek Easter bread called Tsoureki, which is served at the Easter meal. The Greeks make several of these wreaths as gifts and for celebrations during the Easter festivities. Traditionally Tsoureki will have red boiled eggs tucked into pockets in between the twists. I tucking the eggs into the bread and flavored it generously with cardamom and orange peel. Just before baking I sprinkled muscovado sugar on top, which gave it a lovely caramelized flavor and a gorgeous sunkissed tanned color. Enjoy it warm with lots of fresh butter.
If you are looking for more ideas for your Easter celebrations I have a small selection for you here. Hope you enjoy my recommendations.
- Light Mousse au Chocolat with Baileys Crème Caramel - looks stunning as they are served in egg shells.
- Buttery Saffron Brioche - divine, butter and the saffron gives it a sublime flavor.
- Kale Mushroom and Goat Cheese Buckwheat Tart - gorgeous rustic vegetarian tart with earthy flavors.
- Hot Cross Buns - the traditional Good Friday fare fresh out of the oven.
- Piquant Wasabi Salmon Egg Roll - a piquant flavored egg roll that will impress your guests.
- Black Forest Pavlova - of course you will have to serve this stunning dessert!
- Macarons variety - a selection of macarons is a must
- Lamb and Quince Tagine - divine succulent flavors of coriander, cumin, cinnamon and ginger.
- Hyderabadi Lamb Biryani - try something different with the Queen of Biryani
- Warm Lentil Salad with Dried Cherries, Feta and a Herb Marinated Lamb Fillet - can be served warm or cold
We love this bread for it’s divine aromatic flavors. Cardamom and orange mingle together harmoniously and the sugary, caramelized top provides a slight sweetness. Pull apart the soft morsels and spread with butter and favorite preserves. It’s light yet wonderful luxurious and ideal for breaking the long Lenten fast.
Wishing you all a great week and weekend ahead. I will take a short break from this space but will be sharing a few insights of the workshop and of Dubai over on my Facebook photography page and on the 3rd and 4th we’ll be live tweeting from the Atlantis during the course of the workshop using this handle #foodphotoAtlantis, so stay tuned.
More breads & treats from WFLH:
|Lingonberry Dark Chocolate Buns||Cinnamon Kissed Apple Goji Berry Strudel||Rømmevafler: Norwegian Sour Cream Waffles with Brunost and Cloudberry Cream|
All photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First